Ingredients
1 cup all-purpose flour
1/4 cup self-rising soft-wheat flour
1/4 tsp. salt
1/2 cup unsalted butter, cut into 1/4-inch pieces
5 Tbsp. ice water
3 large eggs, separated
2 cups baked, peeled, and mashed sweet potato (about 2 large)
1/3 cup heavy cream
1/2 cup cane syrup
1/4 tsp. salt
1 tsp. vanilla extract
1/2 tsp. grated lemon peel
1 cup cold heavy cream
2 Tbsp. powdered sugar
1/2 tsp. vanilla extract
Preparation
Whisk together first 3 ingredients in a medium bowl until blended. Cut in butter with a pastry blender until crumbles are about the size of small peas. Sprinkle ice water, 1 Tbsp. at a time, evenly over surface of mixture in bowl; stir with a fork until dry ingredients are moistened. Shape into a ball. Roll out pastry to an 11-inch circle. Fit pastry into a 9-inch pie plate; fold edges under and crimp. Place pastry in refrigerator while preparing filling.
In a medium bowl, beat egg whites at high speed with an electric mixer until soft peaks form. Place sweet potato in a large bowl. Beat with a mixer at medium speed until smooth. Add egg yolks, 1/3 cup cream, and next 3 ingredients, beating until smooth. Stir in lemon peel. Fold about one-third of the beaten egg whites into potato mixture. Fold in remaining egg whites. Pour filling into prepared crust.
Bake at 375° on bottom rack 40 minutes or until set. Let cool completely on a wire rack.
While pie cools, beat 1 cup cream, powdered sugar, and vanilla in a chilled bowl until soft peaks form. serve pie with whipped cream.
1 cup all-purpose flour
1/4 cup self-rising soft-wheat flour
1/4 tsp. salt
1/2 cup unsalted butter, cut into 1/4-inch pieces
5 Tbsp. ice water
3 large eggs, separated
2 cups baked, peeled, and mashed sweet potato (about 2 large)
1/3 cup heavy cream
1/2 cup cane syrup
1/4 tsp. salt
1 tsp. vanilla extract
1/2 tsp. grated lemon peel
1 cup cold heavy cream
2 Tbsp. powdered sugar
1/2 tsp. vanilla extract
Preparation
Whisk together first 3 ingredients in a medium bowl until blended. Cut in butter with a pastry blender until crumbles are about the size of small peas. Sprinkle ice water, 1 Tbsp. at a time, evenly over surface of mixture in bowl; stir with a fork until dry ingredients are moistened. Shape into a ball. Roll out pastry to an 11-inch circle. Fit pastry into a 9-inch pie plate; fold edges under and crimp. Place pastry in refrigerator while preparing filling.
In a medium bowl, beat egg whites at high speed with an electric mixer until soft peaks form. Place sweet potato in a large bowl. Beat with a mixer at medium speed until smooth. Add egg yolks, 1/3 cup cream, and next 3 ingredients, beating until smooth. Stir in lemon peel. Fold about one-third of the beaten egg whites into potato mixture. Fold in remaining egg whites. Pour filling into prepared crust.
Bake at 375° on bottom rack 40 minutes or until set. Let cool completely on a wire rack.
While pie cools, beat 1 cup cream, powdered sugar, and vanilla in a chilled bowl until soft peaks form. serve pie with whipped cream.
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